Thai Lemongrass Coconut Curry Soup with Rice Noodles
Ingredients Featured in Our Thai Lemongrass Coconut Curry Soup with Rice Noodles
Recipe Overview
Looking for a light yet satisfying meal with vibrant flavors? Our Thai Lemongrass Coconut Curry Soup with Rice Noodles is the perfect choice. This soup combines the aromatic essence of lemongrass and ginger with the richness of coconut milk, creating a delicious and nourishing dish. The addition of shrimp and rice noodles makes it hearty enough for a full meal, while the fresh lime juice and cilantro brighten each bite.
This soup is not only delicious but also supports your overall well-being with its nutrient-dense ingredients. It’s perfect for enjoying during the warmer months when you crave something light yet flavorful. Plus, it’s easily adaptable to suit vegetarian diets by omitting the shrimp and using vegetable stock.
About Our
Thai Lemongrass Coconut Curry Soup with Rice Noodles
This Thai Lemongrass Coconut Curry Soup is packed with health benefits. The lemongrass and ginger provide anti-inflammatory properties and support digestion, making this soup gentle on your gut. Coconut milk adds a creamy texture and is rich in healthy fats that support brain health and keep you feeling full longer.
Shrimp is a lean source of protein that helps build and repair tissues, while rice noodles offer a gluten-free carbohydrate option that provides sustained energy. The combination of these ingredients ensures that this soup is not only flavorful but also supports your immune system and overall health.
Cycle hacking™ with jihi
This soup is particularly beneficial during the follicular, ovulating, and luteal phases of your cycle. During these phases, your body benefits from nutrient-dense, hydrating, and detoxifying foods. The electrolytes in the coconut milk help maintain hydration and balance hormones, while the anti-inflammatory properties of ginger and lemongrass support overall wellness.
In the follicular phase, the fresh and hydrating ingredients help replenish energy levels and support cell regeneration. During the ovulating phase, the nutrient-dense ingredients like shrimp and vegetables provide essential vitamins and minerals needed for high energy and optimal hormone production. For the luteal phase, the anti-inflammatory properties of ingredients like lemongrass, ginger, and coconut milk help reduce PMS symptoms and support hormonal balance. This soup is an excellent choice to enjoy throughout your cycle for its refreshing taste and myriad health benefits.
Jihi Cycles
Jihi’s cutting-edge platform analyzes your cycle patterns, symptoms, dietary preferences, and goals to recommend the perfect Cycle Hacks™ for you – exactly when you need THEM MOST.
What You'll Need
CHICKEN STOCK
Provides a savory base for the soup and adds depth of flavor. Vegetable stock can be used for a vegetarian option.
CHILI OIL
Used as a garnish, chili oil adds a spicy kick and enhances the overall flavor of the soup.
CHOPPED CILANTRO
Fresh cilantro adds a bright, herbaceous flavor and is used as a garnish.
COCONUT MILK
Full-fat coconut milk adds a creamy texture and is rich in healthy fats that support brain health and provide sustained energy.
FISH SAUCE
Fish sauce adds umami and depth of flavor to the soup. It can be substituted with soy sauce or tamari for a vegetarian option.
GINGER PASTE
Provides a zesty and spicy flavor, with anti-inflammatory properties that support digestion.
LIME JUICE
Fresh lime juice adds acidity and brightness to the soup, enhancing the overall flavor.
LEMONGRASS PASTE
Adds a fresh, citrusy flavor and has anti-inflammatory properties that support digestion and overall health.
LIGHT BROWN SUGAR
Adds a touch of sweetness to balance the flavors in the soup.
NEUTRAL OIL
Used for sautéing the aromatics, neutral oils like avocado, grapeseed, or vegetable oil are ideal for cooking at high temperatures.
RED CURRY PASTE
Adds a bold, spicy flavor to the soup, with a blend of aromatic herbs and spices.
SHALLOTS
Sliced shallots provide a mild, sweet onion flavor that enhances the aromatics of the soup.
SHRIMP
Raw, peeled, and deveined shrimp add a lean source of protein to the soup, making it hearty and satisfying.
RICE NOODLES
Flat rice noodles are gluten-free and absorb the flavors of the soup, adding a satisfying texture to each bite.
How to Make
Thai Lemongrass Coconut Curry Soup with Rice Noodles
Prepare Ingredients
Peel and slice shallots. Peel and devein shrimp. Chop cilantro for garnish and cut limes in half. Measure out ingredients as listed above.
Sauté Aromatics
Add oil to a large heavy pot over medium heat. Once hot, add shallots, lemongrass paste, ginger paste, and curry paste. Cook for about 2 to 3 minutes, until the shallots are softened and the mixture is fragrant.
Simmer Soup
Stir in stock and bring to a simmer. Simmer for 20 minutes.
Add Coconut Milk and Seasonings
Add in coconut milk, fish sauce, and sugar. Stir to combine. Continue to simmer for another 15 minutes to allow the flavors to intensify.
Cook Shrimp and Noodles
Stir in shrimp and noodles. Cook for 4 to 5 minutes, until shrimp are cooked through.
Season and Serve
Season with salt and pepper to taste. Stir in lime juice. Serve with lime halves, chopped cilantro, and chili oil.
FAQs
Can I make this soup vegetarian?
Yes, to make this soup vegetarian, use vegetable stock and omit the shrimp. You can add more vegetables or tofu for added protein.
Can I use a different type of noodle?
You can use your favorite type of rice noodle, but we recommend using flat rice noodles like those used for stir fry or pad thai for the best texture.
How can I adjust the spiciness?
Add more red curry paste for more flavor if desired! You can add it in after the mixture simmers with the stock for 20 minutes, to taste. We recommend only adding about 1 tsp at a time, tasting in between each addition.
Still hungry?
Our Thai Lemongrass Coconut Curry Soup with Rice Noodles is a perfect balance of flavor and nutrition. It’s a delightful way to enjoy a light yet satisfying meal that supports your overall health.
If you’re looking for more delicious and nutritious recipes, try our comforting Creamy Basil Pesto Pasta. It is a family favorite that can be made gluten-free or vegan!
Hearty Sweet Potato Chili is a rich and vibrant recipe to make as a way to warm up on a chilly evening. It also is fantastic for meal prep throughout the week.
Thai Lemongrass Coconut Curry Soup with Rice Noodles
Ingredients
- 1 Tbsp avocado oil can substitute grapeseed or vegetable oil
- 2 medium shallots
- 1 Tbsp lemongrass paste or freshly grated lemongrass
- 1 Tbsp ginger paste or freshly grated ginger
- 1 1/2 Tbsp red curry paste
- 7 cups chicken stock or vegetable stock
- 2 1/2 cups full-fat coconut milk
- 1 1/2 Tbsp fish sauce
- 2 tsp light brown sugar
- 1 lb raw medium shrimp peeled, tails removed, deveined
- 14 oz flat rice noodles
- 1 lime
- salt to taste
- pepper to taste
Optional Garnish
- chopped cilantro
- chili oil
- lime halves
Instructions
- Peel and slice the shallots.2 medium shallots
- Peel and devein the shrimp.1 lb raw medium shrimp
- Chop cilantro for garnish, cut the lime in half and juice.chopped cilantro, 1 lime
- Add oil to a large heavy pot over medium heat.1 Tbsp avocado oil
- Once hot, add shallots, lemongrass paste, ginger paste, and curry paste. Cook for about 2 to 3 minutes, until the shallots are softened and the mixture is fragrant.2 medium shallots, 1 Tbsp lemongrass paste, 1 Tbsp ginger paste, 1 1/2 Tbsp red curry paste
- Stir in the stock and bring to a simmer. Simmer for 20 minutes.7 cups chicken stock
- Add coconut milk, fish sauce, and sugar and stir to combine. Continue to simmer for another 15 minutes to allow the flavors to intensify.2 1/2 cups full-fat coconut milk, 1 1/2 Tbsp fish sauce, 2 tsp light brown sugar
- Stir in shrimp and noodles. Cook for 4 to 5 minutes, until the shrimp are cooked through.1 lb raw medium shrimp, 14 oz flat rice noodles
- Season with salt and pepper to taste and stir in lime juice.salt, pepper
- Serve with lime halves, chopped cilantro, and chili oil.chili oil, lime halves, chopped cilantro
Notes
- To make this vegetarian, use vegetable stock and omit the shrimp.
- You can use your favorite rice noodle, but we recommend using flat rice noodles like those used for stir fry or pad thai.
- Add more red curry paste for more flavor if desired! You can add it in after the mixture simmers with the stock for 20 minutes, to taste. We recommend only adding about 1 tsp at a time, tasting in between each addition.